Farro Salad Recipe
Easy farro salad recipe with Mediterranean-style flavors made with massaged kale, grape tomatoes, and goat cheese in a lemon dressing. It holds up well and is great for make-ahead lunches.
Servings: 4 servings
Ingredients
- 1 cup farro pearled, uncooked
- ½ teaspoon salt plus additional for salting the cooking water
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 garlic clove minced
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- 2 cups kale chopped
- 1 cup grape tomatoes halved
- ¼ cup goat cheese crumbled
- 1 small shallot halved lengthwise and thinly sliced
Instructions
- Place the farro into a fine-meshed sieve and rinse under cold running water for about 30 seconds, swishing with one hand. Drain.
- Bring a small pot of heavily salted water to a boil over medium-high heat. Add the farro and return the water to a boil, then lower the heat to medium-low and cover. Simmer the farro, stirring occasionally, until tender, 15-20 minutes (the cooked grain will still have a slight chew to it, similar to al dente pasta). When the farro is cooked, drain and allow it to cool.
- While the farro is cooking, whisk the olive oil with the lemon juice, minced garlic, salt, dried oregano and black pepper in a large bowl. Add the chopped kale to the bowl and use your hands to massage the dressing into the kale until the kale softens slightly.
- Add the farro on top of the kale along with the halved tomatoes, crumbled goat cheese and sliced shallots. Toss gently to combine and serve immediately or refrigerate for a colder salad.
Notes
My Top Tip: Massage the kale with the dressing before adding the other ingredients. It softens the leaves, helps them absorb the dressing, and makes the salad much easier to eat. If you're making it ahead of time, you can also store the cooked farro separately and toss everything together before serving for the freshest texture.
Storage: Store any leftover kale and farro salad in an airtight container in the fridge for up to 4 days. Eat it cold straight out of the fridge or warm it on the stovetop.
Nutrition
Calories: 352kcal | Carbohydrates: 43g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 356mg | Potassium: 307mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1521IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 2mg
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